from the kitchen of Linda
1 c butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 c baking cocoa
1 c chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts. Spread into an ungreased 9 x 13 inch pan. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean, Cool on a wire rack.
Frosting:
1/2 c butter, softened
3 1/2 c powdered sugar
1/3 c baking cocoa
1/4 c milk
1 tsp vanilla
In a small bowl, beat butter until fluffy. Beat in powdered sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars.
Friday, December 4, 2009
Jewal's Thumbprint Cookies
from the kitchen of Jewal
1/4 c sugar
1 c butter
2 c flour
1 tsp vanilla
1/4 tsp salt
1 c finely chopped pecans (opt)
Cream together sugar and butter. Beat in flour, vanilla and salt. Stir in pecans. Roll into balls and make a tumbprint in each cookie (to make a nest for the frosting). Bake at 300 degrees for 20-30 minutes. Remove to cooling rack. Cool cookies and fill with frosting.
Frosting:
1 c powdered sugar
1/2 tsp almond flavoring
and enough water to make it the right consistancy to drip off the top of a spoon. Color 1/2 of frosting red and 1/2 of it green. Makes 3 dozen.
variation: Some of the dough may be rolled into small balls, baked and then rolled in powdered sugar.
1/4 c sugar
1 c butter
2 c flour
1 tsp vanilla
1/4 tsp salt
1 c finely chopped pecans (opt)
Cream together sugar and butter. Beat in flour, vanilla and salt. Stir in pecans. Roll into balls and make a tumbprint in each cookie (to make a nest for the frosting). Bake at 300 degrees for 20-30 minutes. Remove to cooling rack. Cool cookies and fill with frosting.
Frosting:
1 c powdered sugar
1/2 tsp almond flavoring
and enough water to make it the right consistancy to drip off the top of a spoon. Color 1/2 of frosting red and 1/2 of it green. Makes 3 dozen.
variation: Some of the dough may be rolled into small balls, baked and then rolled in powdered sugar.
Tuesday, December 1, 2009
Best Ever Butter Cookies
from the kitchen of Stephanie
1 c butter,softened
1 c sugar
1 egg
2 1/2 c flour
2 T orange juice
1 T vanilla
1 tsp baking powder
Combine butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 400 degrees. Toll out dough on lightly floured surface, one-third at a time(keep remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart onto ungreased cookie sheets.
Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Frost and decorate cooled cookies, as desired.
1 c butter,softened
1 c sugar
1 egg
2 1/2 c flour
2 T orange juice
1 T vanilla
1 tsp baking powder
Combine butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 400 degrees. Toll out dough on lightly floured surface, one-third at a time(keep remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart onto ungreased cookie sheets.
Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Frost and decorate cooled cookies, as desired.
Easy Gingerbread Cookies
from the kitchen of Stephanie
1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger
Beat all ingredients together for 2 minutes. Chill dough. Roll out and cut out in desired shapes. Bake at 375 for 12-16 minutes.
1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger
Beat all ingredients together for 2 minutes. Chill dough. Roll out and cut out in desired shapes. Bake at 375 for 12-16 minutes.
Meatloaf in a Crockpot
from the kitchen of Stephanie
2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage
Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat. Mix well. Shape into round loaf to fit crock pot. Cook covered for 5-6 hours on low.
Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg
Combine all ingredients for sauce and mix. Pour sauce over meat. Cook on high for 15 minutes and serve hot.
2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage
Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat. Mix well. Shape into round loaf to fit crock pot. Cook covered for 5-6 hours on low.
Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg
Combine all ingredients for sauce and mix. Pour sauce over meat. Cook on high for 15 minutes and serve hot.
Cauliflower Soup
from the kitchen of Jackie
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
Hearty Cheese Soup
from the kitchen of Jackie
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Subscribe to:
Posts (Atom)